m. c. de marco: To invent new life and new civilizations...
The New Kitchen Cookbook
This is a mix of the dough from a King Arthur Flour raspberry puff turnovers recipe (which I found in their illustrated blog post about the wonders of blitz puff pastry) and the filling from a Canadian Living recipe for blueberry turnovers. I cut them both in half because it was an experiment and I was low on blueberries.
I used a small press from my old “crepe maker” turnover press set. (Here’s a similar turnover set out of stock at King Arthur for reference.) If you use a larger size you will need more filling, so plan accordingly or find a recipe targeted at your size of turnover.
For some reason sanding sugar (coarse white sugar) is sold in craft stores instead of supermarkets. Who knew?
- ¾ c. all-purpose flour
- 1/8 tsp. salt
- ¼ tsp. baking powder
- ½ c. butter (1 stick)
- ¼ c. sour cream
- 1 T. sugar
- 1 tsp. cornstarch
- ¼ tsp. Vietnamese (or regular) cinnamon
- dash black pepper (optional)
- 1 c. frozen blueberries
- egg white (optional)
- sanding sugar (optional)
- Defrost blueberries at least enough to measure them properly.
- Cut the butter into the dry crust ingredients as with pie dough, then use all the sour cream to moisten.
- Knead a bit and roll out, then fold in thirds. Roll out again and fold in thirds again.
- Chill! (The usual half-hour is probably not enough, especially on a hot day.)
- Mix dry filling ingredients. Toss with blueberries in a small saucepan.
- Bring blueberries to a boil stirring frequently, then simmer a couple of minutes until thickened.
- Preheat oven to 400° (375° with convection).
- Roll out dough into approximately a 9x9 inch square.
- Cut into squares with a knife, pastry cutter, or pizza cutter, or into circles with a turnover press.
- Fill. Do not overfill!
- Optionally brush the edges with egg or water before folding and crimping.
- Optionally brush the tops with egg white and sprinkle with sanding sugar.
- Bake 20-25 minutes.
If you have leftover dough (the downside of using a turnover press), chill it before attempting to roll out a second batch.